Serves 4
INGREDIENTS:
2.2 lbs. (1kg) cauliflower, cut into florets
2 large red onions, peeled & sliced
3 oz. (85g) celery stalks, chopped
2x 14 oz. (400g) canned plum tomatoes
3.5 oz. (100g) green or black olives
1.6 oz. (45g) capers, drained
1.8 oz. (50g) raisins
0.7 oz. (20g) fresh parsley, leaves only
INSTRUCTIONS:
1. Preheat the oven to 425°F (220°C).
2. Place the cauliflower, onions and celery into an oven-proof tray or dish. Add 4 tablespoons of olive oil, 3 tablespoons of white wine vinegar, salt and pepper, and toss to combine. Place in the oven to roast for 25 minutes until charred.
3. Lower the oven to 400°F (200°C), remove the tray from the oven and add the tomatoes (crushing them by hand), olives, capers and raisins. Return to the oven and bake for 40 minutes until tender.
4. Stir in the parsley and serve with a drizzle of 1 tablespoon of olive oil.
#glutenfree #glutenfreerecipes #cauliflowercaponatabake #glutenfreeitalian
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